Tomato Roasted Cauliflower

  1. 1 head cauliflower, large outside leaves removed
  2. 1 25-ounce jar Tomato Sauce..NO SUGAR ADDED
  3. 1/4 cup chopped parsley stalks
  4. 1 teaspoon chili powder
  5. 1/2 teaspoon smoked paprika
  6. 1 tablespoon onion powder
  7. Freshly ground pepper
  8. 1/8 c t red wine
  9. 1 tablespoon olive oil
  10. Chopped flat-leaf parsley, to garnish
  1. Place whole head of cauliflower in a large pot. It should fit comfortably, with 1 to 2 inches of room left on all sides.
  2. Pour in tomato sauce, then add parsley stalks, chili powder, smoked paprika, onion powder, and freshly ground pepper. Bring to sauce to a simmer over medium heat.
  3. Stir in red wine, then bring to a low boil.
  4. Gently push whole head of cauliflower down into the sauce. (Sauce should come halfway up the sides of the cauliflower). Drizzle with olive oil and cover.
  5. Let cook over low heat for 45 minutes. To serve, garnish with chopped parsley.

Cauliflower Crack Bites (aka Buffalo Bites)

A vegan approved, healthy take on hot wings.
Cauliflower Buffalo Bites
  • 1 head cauliflower; chopped into bite size piece
  • ½ cup brown rice flour
  • ½ cup water
  • Pinch of kosher salt
  • Pinch of granulated garlic powder
  • Non-stick spray
  • ***Sauce***
  • 1 tsp. Grass Fed Butter; melted
  • ½ cup Frank’s Red Hot sauce or another no sugar added sauce
  1. Preheat oven to 450F.
  2. In a small bowl, combine brown rice flour, water, garlic powder and salt. Mix thoroughly with a whisk.
  3. Dip cauliflower pieces in the batter until coated evenly, then place on a lightly greased, non-stick baking sheet.
  4. Bake for about 10 minutes or until the batter hardens, then flip with a spatula and bake for another 5 minutes.
  5. Whisk together Frank’s Red Hot sauce and Earth Balance butter substitute in a small bowl.
  6. When the cauliflower is finished, take a plastic pastry brush and evenly brush each piece with the hot sauce mixture.
  7. Bake coated cauliflower for an additional 8-10 minutes, or until cauliflower is crispy, and sauce looks absorbed.
  8. Remove from oven.
  9. Let cauliflower bites set out for at least 20 minutes before serving.
  10. Enjoy!

Cauliflower Fried Rice

Paleo Cauliflower Fried Rice

– 1 head of cauliflower (about 2 pounds)
– 3 Tbsp. lard/bacon fat or tallow, divided
– 4 medium sized carrots, peeled and chopped
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 cup green peas (optional)
– 4 large eggs, whisked
– 6 Tbsp. coconut aminos
– 1/2 tsp. sesame oil
– 1/2 tsp. fish sauce
– Sea salt and ground pepper, to taste

– Chef knife
– Cutting board
– Vegetable peeler
– Food processor or blender
– Large skillet
– Large bowl
– Measuring cups and spoons
– Stirring spoon

1. Chop the cauliflower into florets. Working in batches, place a few florets into the food processor or blender and pulse 2 or 3 times or until rice sized pieces are formed (try not to over-blend – bigger pieces are better than mush!). Place in a large mixing bowl and continue until all of the cauliflower is riced. Wrap the riced cauliflower in a few paper towels and wring out any excess moisture, then return to the mixing bowl.
2. Heat your skillet or wok over medium-high heat. Add 2 Tbsp. of lard/bacon fat or tallow to the pan and allow it to melt. Add the onions, garlic and carrots and cook for about 2-3 minutes. If using peas, add them and cook 1 additional minute. Remove from pan and set aside in a large bowl.
3. Next add your whisked eggs to the pan and scramble them until they are lightly browned. Add a little sea salt and pepper, then transfer the contents of the pan to the bowl with the vegetables and set aside.
4. Next add the remaining 1 Tbsp. of lard/bacon fat or tallow to the pan and allow to evenly coat the bottom and to get very hot. Add the riced cauliflower to the pan and toss. Cook for about 5-7 minutes, stirring only every couple minutes so that it allows some pieces on the bottom to fry and get brown and crispy.
5. Add the vegetable and rice mixture back to the pan and stir to combine. Add the sesame oil, coconut aminos, fish sauce and stir to combine. Remove from heat and add additional salt and pepper to taste. Serve and enjoy!